Café Tipping

Barista Dylan Schenker
(photo credit: same)

As a growing number of retailers provide the ability -- and increasingly a bit of pressure -- to tip employees, resistance -- verging on outrage -- is growing. 

I have been hearing the frustration and even feeling it myself sometimes, as the option/expectation is emerging in unexpected places. My completely uncorroborated theory is that one factor has been the increase in contactless (or limited contact) devices at points of sale. I can envision one of those little flippy iPad screens being installed on a counter and the store manager saying, "Sure, why not?" when told that a tip prompt could be included. Maybe this never happened -- my only basis for thinking it did is that I have seen a lot more of these devices post-plague than I did before. 

In her story "Got tipping rage? This barista reveals what it's like to be behind the tip screen," NPR journalist Tracey Vanek Smith offers more reasons for the shift in tipping expectations. More importantly, she provides important insights into the growing frustrations on both sides of the transaction. This has everything to do with inflation generally and the pressures on businesses to pretend it does not exist. These are essential insights in the study of post-covid cafés, especially the independent ones that are the focus of this blog.

Finally, through her discussion with barista Dylan Schenker, listeners learn a bit about the challenges and triumphs of the profession.